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BrooklynRD
Slow-cooked fricandeurola drawer with apple
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Ingredients
Directions
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Allow the fricander tray to reach room temperature.
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Cut the garlic into slices.
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Cut the sprigs of rosemary into tufts.
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Let the butter melt.
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Brush the fricandeurola drawer around with butter and place the roulade in the roasting pan.
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Cut each apple into 8 parts and remove the cores.
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Spoon the apple slices with garlic slices, raisins, cinnamon and rosemary tarts in a bowl and spread this mixture around the roulade.
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Pour the wine and stock on the bottom of the roasting pan.
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Insert the meat thermometer into the middle of the roulade.
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Slide the roasting tray into the oven and switch the oven to 175 ° C.
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Heat the roulade until the thermometer shows a core temperature of 65-70 ° C, this takes 1.5 -2 hours.
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Baste in between with occasional frying water.
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Let the roulade rest on a shelf under aluminum foil and scoop the apple mixture in a warm dish and keep warm.
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Pour the frying pan into a large pan and cook over a high heat to a gravy.
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Serve the fricandeau in thin slices with the apple mixture, mashed potatoes and sprouts.
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Add the gravy.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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